PubChem CID · CC0
propanal
Cooking relevance
Propanal (PubChem CID 527) is a volatile aldehyde that can arise during food processing, particularly in oxidation reactions or thermal degradation of fats and proteins. Its presence is typically associated with off-flavors or rancidity in stored foods rather than desirable culinary characteristics. Detection of propanal may indicate lipid oxidation or microbial spoilage.
- aroma
- pungent · sharp · slightly fruity · oxidative off-note
- culinary role
- marker of oxidative degradation; not intentionally used as a flavoring agent
- mass spectra
- 6 experimental · MoNA / MassBank
Odor — measured
Measured odor descriptors · sourced from olfactory literature
Receptor binding
Measured in literature · peer-reviewed · how this compound interacts with biological receptors
Biochemical reactions
Metabolic reactions from RHEA (EMBL-EBI/SIB) · peer-reviewed
4-hydroxyhexan-3-one = 2 propanal
propane-1,2-diol = propanal + H2O
propanal + NADP(+) + H2O = propanoate + NADPH + 2 H(+)
(S)-4-hydroxy-2-oxohexanoate = propanal + pyruvate
Research associations
Literature-derived · peer-reviewed sources only · not medical advice
Foods containing this compound
Source
Compound data linked to PubChem CID 527, public domain via NCBI. Culinary context + ingredient mappings are maintained by Foodgeist's enrichment fleet and continuously re-matched by the pairings engine. PubChem CID 527
